Artificial Flavors Free Hong Kong Steamed Fish with Ginger & Scallion
This classic Cantonese preparation is one of the most elegant ways to cook a whole fish — the gentle steam keeps the flesh impossibly tender and moist, while layers of fresh ginger and scallion perfume every bite from the inside out. The sauce is where things get exciting: coconut aminos bring that deep, savory umami punch you'd expect from soy sauce, and when the shimmering hot coconut oil hits the fish tableside, it sizzles dramatically and blooms all those aromatics in an instant. Every single ingredient here is whole and recognizable, which means no synthetic flavor enhancers, no mystery additives, and nothing that doesn't belong on your plate. For anyone who's grown frustrated scanning condiment labels for artificial flavoring agents, swapping in coconut aminos is a genuinely satisfying solution that doesn't compromise the dish at all. The technique is straightforward — salt the fish, load the cavity with aromatics, steam until just opaque, and finish with that hot pour-over sauce — so even if you've never cooked a whole fish before, this one is very approachable. Serve it the moment it hits the table with a bowl of steamed rice to catch every drop of that gingery, golden sauce.
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Learn more →Ingredients
2 servings
For the fish
- 1 whole white fish (about 1.5 lb / 680g), such as sea bass, snapper, or tilapia, cleaned and scaled
- ½ tsp fine sea salt
- 1 (2-inch) piece fresh ginger, peeled and cut into thin matchsticks, divided
- 3 scallions, trimmed and cut into 2-inch lengths, divided
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, peeled and finely julienned
- 1 tbsp coconut oil
For serving
- 2 scallions, trimmed and cut into fine julienne strips
- ¼ cup fresh cilantro leaves (optional)
Instructions
- 1
Fill a large wok or wide pot with 2 inches of water and set a steaming rack or heatproof plate stand inside. Bring the water to a rolling boil over high heat.
- 2
Pat the fish dry with paper towels and rub both sides and the cavity with the fine sea salt. Lay half the ginger matchsticks and half the scallion lengths inside the cavity and scatter the remaining ginger matchsticks and scallion lengths on a heatproof serving plate. Set the fish on top of the aromatics on the plate.
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